Food & Wine Magazine
“The breads and spreads section at this Goan-inspired spot includes executive pastry chef Sarah Listrom’s methi paratha, and a turmeric sourdough made with orange blossom, fennel, and coriander. The beautiful, brightly-hued bread requires a laborious, eight-hour mixing process before its slow-fermented overnight and baked fresh the next morning. The generous $5 hunk is buttered and grilled, and can be served alongside a homemade acorn squash butter or smoked fish raita spread for $2 more.”
Regan Stephens